Crispy roasted crushed baby potatoes with lemon-pesto dressing is an incredibly tasty side dish made with simple ingredients and very little effort. If you want to pair these with a delicious main, try rack of lamb roasted on a bed of fennel and figs.
Crispy roasted crushed baby potatoes with lemon-pesto dressing
Ingredients
Roasted baby potatoes
- 16 (850g) baby potatoes
- 30ml (2 tbsp) olive oil + extra, to drizzle
- salt and freshly ground black pepper, to taste
Lemon-pesto dressing
- 110g basil pesto
- 30ml (2 tbsp) water
- 15ml (1 tbsp) mayonnaise
- 10ml (2 tsp) lemon zest
- 15ml (1 tbsp) lemon juice
- salt and freshly ground black pepper, to taste
- 50g crumbled feta, to serve
- handful fresh basil leaves, to serve
Instructions
For the baby potatoes, place them in a pot and cover with water. Bring to a boil and cook, 20 minutes. Strain and dry on a clean paper towel. Once cool enough to handle, lightly squeeze the potatoes in your hands to crack them open. Squash them lightly to keep as much of the potato together as possible.
Preheat the oven to 220°C. Brush a baking tray with oil and place the potatoes on the tray. Drizzle some extra oil over each potato and roast, 20 minutes.
Turn the potatoes over and roast until crisp and golden, a further 20 – 25 minutes. Season to taste.
For the dressing, whisk all of the ingredients together and season to taste.
Dollop some of the dressing onto the potatoes and scatter the feta and basil over. Serve with the remaining dressing on the side.
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